Recipe Index

Ingredients

• MEAT SAUCE:
• 1/2 tablespoon olive oil
• 1/2 tablespoon unsalted butter
• 1 tablespoon minced garlic
• 1 1/2 pound ground beef
• 1 1/2 teaspoon Italian seasoning
• 1 1/2 teaspoon paprika
• 1 teaspoon red pepper flakes
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, adjust to taste
• 24 ounce jar marinara
• 1/2 cup beef broth
• 1 tablespoon basil, chopped
• 1 tablespoon parsley, chopped
• BECHAMEL:
• 3/4 cup unsalted butter
• 3/4 cup all-purpose flour
• 5 cups warm whole milk
• 1 teaspoon salt, more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons cream cheese
• 1/3 cup parmesan, freshly grated
• dash of nutmeg
• ASSEMBLY:
• 12 oven-ready lasagna sheets
• 1/4 cup parmesan, grated
• 3 cups mozzarella, shredded

Method

1. Heat the olive oil and butter in a large pan over medium heat, saute the garlic for about 1 minute, then add the beef with the Italian seasoning, paprika, red pepper flakes, onion powder, garlic powder, oregano, black pepper and salt.
2. Brown the beef, breaking it apart as it cooks, then stir in the marinara and beef broth and bring it to a simmer.
3. Note: The source method also stirs parmesan into the meat sauce at this point, but no parmesan quantity for the sauce is listed, so add it only if you have it to hand. Stir in the basil and parsley, cover and simmer the sauce for 30 minutes.
4. Melt the butter for the bechamel in a separate pan over medium heat, whisk in the flour and cook the roux 2 to 3 minutes, stirring constantly, until light golden.
5. Gradually whisk in the warm milk, then add the salt, black pepper, cream cheese, parmesan and nutmeg and simmer a few minutes, whisking, until slightly thickened.
6. Heat the oven to 350°F. Spread a thin layer of meat sauce in a large baking dish, cover it with lasagna sheets, then layer meat sauce, bechamel and mozzarella.
7. Repeat the layers twice more, finishing with sheets topped with bechamel, mozzarella and the grated parmesan.
8. Bake 45 to 50 minutes, covering with foil after 20 to 30 minutes if the cheese browns too fast, until bubbling and golden.
9. Rest the lasagna 10 to 15 minutes before slicing it.

Prep: 1 h · Cook: 1 h · Total: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data